Day 7: 12 Days of Recipes 2020 - Pink Peppercorn Chocolate Cake with Ganache

December 19, 2020 1 Comment

Day 7: 12 Days of Recipes 2020 - Pink Peppercorn Chocolate Cake with Ganache

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 7: Holiday Desserts

On the seventh day of recipes, we're featuring Well Seasoned's Bulk Pink Peppercorns. Pink Peppercorns are from the cashew family and have a deliciously peppery flavour that works so well with this decadent cake!

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Pink Peppercorn Chocolate Cake with Ganache



  • 8 oz. Dark Chocolate (78% cocoa), chopped into small pieces
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla Paste
  • 1 cup Flour
  • 2 tbsp freshly crushed Pink Peppercorn
  • 4 oz softened Butter
  • 7 Eggs, yolks & whites separated
  • For the ganache:
  • 6 oz. Semi Sweet Chocolate
  • 1/2 cup Heavy Cream
  • 2 tbsp crushed Pink Peppercorns (as desired for garnish)


  • Heat oven to 325 degrees. Grease and flour a round cake pan.
  • Melt the chocolate in double broiler and add 2 tbsp of crushed pink peppercorns.
  • Mix the butter, vanilla, and sugar until light and creamy. Then add the egg yolks, one at a time, and then the melted chocolate.
  • Sift the flour, and add it to the chocolate mixture.
  • Whisk the egg whites until you have stiff peaks, and gently fold into the chocolate mixture. Pour the mix into the baking pan and bake for about 45 minutes or until set. Top with the ganache.
  • Cool, slice and serve.
  • For the ganache:
  • Combine 6 oz chocolate with heavy cream in the double boiler and stir until the chocolate had fully melted into the cream and the ganache is silky smooth.
  • Remove from heat and cool slightly.
  • Pour the ganache over the cooled cake and garnish with a few more of the freshly crushed pink peppercorns.

Prep Time: 30 minutes

Cook time: 45 minutes

Yield: 8 servings

1 Response

Sarah Anne Penich
Sarah Anne Penich

December 20, 2020

I would use these lovely pink peppercorns in my dark chocolate Truffles

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